I thought this was a good cake to make with the corned beef for my St. Patty’s meal because it contains some booze:-). I was going to make the Irish Cream version (because that would make sense) but I really wanted to try it with Amaretto so that is what I did.
This is probably one of my favorite cakes, which is very unusual considering my love for frosting. But this cake (and its many variations) is so good that it trumps any frosted cake out there for my taste buds. Jim thought it tasted kind of like a donut…if donuts have booze on them he is right!
It’s amazing what alcohol does when paired with baked goods. Even if you don’t frequently imbibe, there is a good chance you will love this cake. In this cake the alcohol is less pervasive than in other versions like the rum or Irish cream versions I have made. It was still wonderful – especially if you love almond flavoring.
A box mix is used for this cake and a couple of times I have thought…I should try this with a scratch cake. But then I figure, why mess with a good thing? The texture of the cake is perfect and it’s just so moist I don’t see why making it from scratch would improve things much.
Jim’s Aunt Caroline made this one year for Thanksgiving (with Rum) and I remember I couldn’t wait to have a second piece the next afternoon. I have to tell you, this is one of those cakes that just gets better each day…if it lasts that long. So thanks Aunt Caroline for introducing me to this yummy cake. I love it every way I have tried it!
Slightly adapted from Allrecipes.com
- 1 package yellow cake mix
- 4 eggs
- 1 (5.1 ounce) package instant vanilla pudding mix
- 2 tablespoons amaretto liqueur
- ½ cup water
- ½ cup vegetable oil
- ¼ teaspoon almond extract
- ¾ cup amaretto liqueur
- 1¼ cup sifted confectioners' sugar plus more for dusting
- slivered almonds
- In your mixer combine the cake mix, eggs, pudding mix, 2 tablespoons of amaretto, water, oil and vanilla. Pour batter into a greased and floured bundt pan. Bake at 350 for 45-50 minutes or until a toothpick poked in the middle of the cake comes out clean.
- To make the glaze measure out the confectioner's sugar and put through a fine sieve so you don't have any lumps. Then combine with the amaretto until completely combined and nice and smooth.
- Poke holes in your still warm cake and slowly drizzle the glaze over the cake. Reserve about ¼ of the glaze for later. Try to get some of the glaze down the sides of the cake. Let the cake cool for about 2 hours in the pan before removing. Use remaining glaze to brush the top of the cake. Sprinkle with slivered almonds and then dust with confectioner's sugar.
***For the Irish Cream version go here…and the rum version (which is probably still my favorite) go here.